Description
A hearty and comforting dish featuring tender chicken and fluffy potatoes in a creamy, cheesy garlic sauce.
Ingredients
Scale
- 1.75 lbs chicken breast (cubed, 800g)
- 3 cloves garlic (minced)
- 2 teaspoons onion powder
- 2 teaspoons mixed herbs
- 1 teaspoon chili flakes
- 2 teaspoons paprika
- 1 teaspoon salt
- 2 teaspoons olive oil
- 1.75 lbs potatoes (cubed, 800g)
- 1 teaspoon salt (for potatoes)
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs (for potatoes)
- 1 teaspoon chili flakes (for potatoes)
- 1 teaspoon paprika (for potatoes)
- 0.5 cup milk (any type, 120ml)
- 3.5 oz light cream cheese (100g)
- 1.4 oz grated Parmesan cheese (40g)
- 1.75 oz shredded mozzarella (50g)
- 1 tablespoon fresh parsley (chopped for garnish)
Instructions
- In a large bowl, toss the cubed chicken breast with minced garlic, onion powder, mixed herbs, chili flakes, paprika, salt, and olive oil.
- Heat a large deep pan over medium-high heat and sauté the seasoned chicken for about 5-6 minutes until golden.
- Toss the cubed potatoes with salt, garlic powder, mixed herbs, chili flakes, and paprika in another bowl.
- Place the seasoned potatoes in an air fryer at 400°F for approximately 18-20 minutes or roast in the oven for 20-23 minutes.
- Once the chicken is browned, lower the heat and stir in the milk and cream cheese until smooth.
- Stir in the grated Parmesan and mozzarella until melted and well mixed.
- Gently fold in the crispy potatoes and let it sit covered for about 4-5 minutes.
- Garnish with fresh parsley and serve.
Notes
Great for meal prep; store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 80mg